Which TT has the Best Kitchen and Why?

2112 wrote:
I apologize for taking this off topic:

propchef, you mentioned "I sous vide frequently!". Can you recommend a decent immersion circulator that won't break the bank?. It doesn't have to be the best, just functional. My interest is large 1 1/2" bone-in ribeyes and chicken breast.
What temperature do you recommend for chicken?

Thanks

Now back to your regular scheduled program

I use the Joule. https://www.chefsteps.com/joule

I have 6 of them at work and I keep one in a drawer at home. It's operated completely from your phone, there are no controls on the unit its self. The app comes with tons of great recipes built-in or you can manually set the unit.

You'll also need a good vacuum sealer if you don't already. We bought our home unit at Costco, I use a commercial chamber type at work.

For those unfamiliar, Sous Vide means "Under Vacuum" and is a low-temperature cooking method. It is *not* "boil-in-bag". Foods, like beef short ribs, are seasoned and vacuum sealer, then cooked at a VERY specific temperature over a long time, submerged in water. The Joule unit heats and circulates the water. The only drawback whilst traveling is the cook times. Salmon can be done in about a half-hour, but beef short ribs is a 36-hour affair. BUT...you've never had short ribs like this, ever. No loss like typical braising and the texture is hard to describe. Sous Vide is equally amazing with pork.